This fluffy banana cream delivers all the sweet, creamy flavor of classic banana cream pie without the carbs. Perfect for low-carb and keto eaters, this recipe recreates the familiar banana taste without using actual bananas.
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Banana cream pie is a nostalgic favorite for many of us. Every bite can bring you back to childhood kitchens and the comfort of grandma’s baking. That said, traditional banana cream pie relies on ripe bananas and sugar, which are high in carbs. If you follow a low-carb lifestyle, you might think this classic is off the menu—until now.
I developed and refined this low-carb version until the texture and flavor matched the memories I wanted to recreate. The result is a silky, fluffy banana-flavored filling that tastes like the real thing but keeps carbs low. It’s a decadent, airy dessert that feels indulgent without the sugar and fruit carbs.
It can be done! Make a great banana cream pie without bananas!
Traditional banana cream pie layers sliced bananas under cooked vanilla pudding. Bananas are high in carbs—one banana can have roughly 27 grams of carbs—so multiple bananas quickly derail a low-carb dessert. This recipe skips real bananas and uses a cooked, sugar-free banana-flavored pudding as the filling instead. The pudding is essentially a rich pastry cream that’s lighter because it’s folded with whipped cream, giving a fluffy, mousse-like texture without the extra carbs.
The best low carb banana cream pie ever!
The banana-flavored filling is so rich and satisfying that you won’t miss sliced bananas. The custard-like filling sits beautifully in a sturdy low-carb crust—walnut crusts work especially well because they resist sogginess. I tested this recipe many times, adjusting ratios and techniques until the filling achieved the perfect silky mouthfeel and banana flavor.
What makes the banana filling so delicious? Can’t I just use instant pudding?
You could use a sugar-free instant banana pudding mix as a shortcut, but it won’t match the texture or flavor of a proper cooked custard. Most instant pudding mixes rely on cornstarch and maltodextrin, ingredients that add carbs and can affect blood sugar. A homemade cooked pudding gives you a rich, silky pastry-cream texture and a true banana flavor when flavored correctly. The process takes only a few minutes of active cooking, but the pudding should chill overnight to set and develop the best texture.
The key to a luxurious sugar-free banana filling
This recipe uses classic custard ingredients: heavy cream, almond milk, egg yolks for richness, whole eggs for structure, butter, and a low-carb sweetener such as erythritol or stevia. To get an authentic banana flavor, a small amount of banana extract combines with vanilla to produce a convincing, rounded flavor.
For stability and the right mouthfeel, the recipe includes a bit of arrowroot powder, xanthan gum, and gelatin. The arrowroot helps create a smooth texture and supports thickening; used sparingly it contributes minimal carbs to the whole recipe. A small amount of xanthan gum improves stability but should be used cautiously—too much creates an unpleasant, slippery texture. Gelatin adds body so the filling holds its shape when sliced.
Making the keto banana filling
Cooking a custard requires some attention to temperature so the eggs cook gently and the texture stays smooth. A whisk and a fine strainer are very helpful. Work steadily and be ready to remove the pan from the heat if it becomes too hot to avoid scrambled eggs.
To make the filling (overview):
- Bloom the gelatin in a tablespoon of water.
- Heat the cream and almond milk until steaming.
- Whisk the dry ingredients with egg yolks and whole eggs in a heatproof bowl.
- Temper the eggs by adding the hot milk slowly while whisking.
- Return the mixture to the saucepan over medium-low heat and whisk until it thickens.
- Remove from heat, whisk in gelatin, extracts, butter, and strain into a bowl.
- Cover and chill overnight until fully set.
When the pudding is chilled, whip the cream with a low-carb powdered sweetener and a pinch of xanthan gum to stabilize it. Fold the whipped cream into the pudding in three additions to keep the filling light and airy. Spoon the filling into your prepared crust, top with additional whipped cream if desired, and chill another four hours to set before serving.
But wait! What crust should I use?
This filling pairs perfectly with a low-carb walnut pie crust because it resists sogginess and adds a pleasant nutty flavor. You can also use an almond-based “graham cracker” style crust or a flaky low-carb pie crust if you prefer a more traditional texture. For a peanut-banana twist, a peanut flour crust is another tasty option.
Banana isn’t for me. Do you have any other low carb keto cream pie recipes?
Yes—if banana isn’t your favorite, there are several other low-carb cream pie options that deliver the same creamy satisfaction:
- Keto lemon curd cream pie
- Keto strawberry cream pie
- Keto chocolate French silk pie
- Keto peanut butter pie
Fluffy Keto Banana Cream Pie
Ingredients
Low Carb Crust
- 1 recipe Low Carb Walnut Pie Crust (or your favorite low-carb crust)
Banana Pudding (refrigerate overnight)
- 1 cup heavy cream
- ⅓ cup almond milk
- ½ cup low-carb granulated sweetener (Swerve or Lakanto)
- 1 tablespoon arrowroot powder
- ⅛ teaspoon xanthan gum
- 1 ¼ teaspoon gelatin powder
- 1 pinch salt
- 3 large egg yolks
- 2 large eggs
- 2 tablespoon butter
- 1 teaspoon vanilla extract
- 1 teaspoon banana extract
Whipped Cream (for folding into the banana pudding)
- ½ cup heavy cream
- 2 tablespoon low-carb powdered sweetener (Swerve Confection or Lakanto Powdered)
- ⅛ teaspoon xanthan gum
Instructions
Crust
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Prepare the low-carb walnut pie crust according to the recipe you choose. Cool completely; the crust can be made several days ahead.
Preparation
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Set a fine strainer near the stove. Sprinkle the gelatin over 1 tablespoon of water to bloom.
Banana pudding
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Place the heavy cream and almond milk in a medium saucepan and heat over medium until the milk steams and small bubbles form around the edges.
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In a medium bowl, whisk together the sweetener, arrowroot, xanthan gum, and salt. Add the egg yolks and whole eggs and whisk until smooth.
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Slowly pour the hot milk into the egg mixture in a thin stream while whisking continuously to temper the eggs. Return the combined mixture to the saucepan over medium-low heat and place the strainer over a bowl nearby.
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Whisk continuously. After a few minutes the custard will begin to thicken—when it reaches the consistency of a light custard, whisk briskly and cook an additional minute, but do not let it boil to avoid scrambling the eggs. Remove from heat as needed if it becomes too hot.
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Off the heat, whisk in the bloomed gelatin, vanilla, banana extract, and butter until smooth. Pour the custard through the strainer into a bowl to remove any cooked bits.
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To cool, press plastic wrap directly onto the surface of the pastry cream and refrigerate, or set the bowl in an ice water bath and stir until cool. Cover and refrigerate overnight to fully set.
Assembly
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Whip the heavy cream with the powdered sweetener until soft peaks form. Sprinkle in the xanthan gum and continue whipping until the cream is stiff and stabilized.
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Remove the chilled banana pudding and briefly beat with a hand mixer to loosen it. Fold one-third of the whipped cream into the pudding gently with a spatula, then fold in the remaining whipped cream in two more additions until fully combined and light.
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Spread the filling into the cooled crust and smooth to the edges. Refrigerate uncovered at least 4 hours before serving to let it firm up.
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Serves 8; approximately 5.5 net carbs per serving.
Notes
- Make the crust and pudding the night before.
- Assemble the pie the next day.
- Chill at least 4 hours after assembly before serving.
Nutrition
Low Carb Keto Lemon Curd Pie
Keto Chocolate French Silk Pie
Keto Strawberry Cream Pie